The acidity of the yogurt helps tenderize the chicken and keep it moist.
If you could’t find hot paprika, substitute 2 teaspoons sweet paprika and 1/4 teaspoon cayenne.
Add lemon juice and toss to coat.
Whisk yogurt, garlic, ginger, paprika, mint and salt in a separate bowl.
Pour the yogurt mixture over the chicken and stir to coat.
Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Position rack in upper third of oven; preheat broiler.
Remove the chicken from the marinade (discard marinade).
Place the chicken on a broiler rack and broil until browned on top, about 15 minutes.
(Thigh meat will appear dark pink, even when cooked through.)
To minimize the fat, be sure to remove the skin and trim thighs thoroughly.
For quick cooking, choose boneless, skinless thighs.
When slow-cooking, such as braising, bone-in thighs work best because they will retain their moisture better.
Two 2- to 3-ounce boneless thighs yield a 3-ounce cooked portion.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
